Thursday, May 7, 2009

Mexican Frittata

Cinco de Mayo is this Tuesday and what better way to celebrate Mexican culture and heritage than to stuff your face and have a siesta. Here is an easy recipe for a Mexican breakfast frittata with chorizo, jalapenos and cotija cheese. It is important here to use fresh Mexican chorizo and not the cured Spanish or Portuguese style chorizo.

You will need:

½ lb fresh Mexican chorizo taken out of the casing

2 green onions slices on the bias

A handful of chopped fresh cilantro

2 jalapenos deseeded and diced fine

2 corn tortillas torn into pieces

¼ cup cotija cheese

8 eggs

Salt and pepper

Cook down the chorizo in a medium sized skillet with the jalapenos until browned, about five minutes. Drain off the fat and set aside to cool. Meanwhile, combine the green onions, cilantro, tortilla pieces and cotija cheese with the eggs and whisk together until all the yolks are broken and ingredients are dispersed equally. Add the cooled jalapenos and chorizo and pour into a small baking dish and bake in a 350 degree oven for 10-15 minutes or until set. Top with cheese and serve with guacamole or fresh salsa.

No comments:

Post a Comment